Rainbow cake and a Pinata! Wow!
That’s how to finish a series with a Bang! This was the final cake in my Pound Cake Series. Check out the complete series Here.
Watch how to make this fantastic Rainbow Pinata Surprise Cake. All made with the original Pound Cake recipe.
And if you love everything Rainbow have a look at my Rainbow Playlist on my Channel.
How to make a RAINBOW PINATA CAKE
Prep Time: 60 Minutes
Cook Time: 18-20 Minutes for each layer
Cook Temperature: 170C / 325F
To Make Two Layers of the Sponge Cake.
- 150g / 5oz of Butter
- 150g / 5oz of Sugar
- 150g / 5oz of Self Raising Flour
- 150g / 5oz of Eggs Approx 3
- 1 teaspoon of Baking Powder
- 1 teaspoon of Vanilla Extract
- 2 Different Food Colours to make 2 Different Coloured Layers
This recipe then needs to be repeated two more times with different food colours to complete the six Rainbow Layers
I use an 8inch / 20cm loose bottom cake tin for this recipe.
- Approx. 4 cups of Butter Icing to sandwich the Cake together and to Cover the outside of the Cake
- Plus I made Nutella butter icing to coat the outside of the Cake using This recipe
- M&M’s, Mini M&M’s and Freckles to fill the Piñata Cake
- Nerds and 100’s&1000’s to cover the outside of the Cake
Watch the full Video Tutorial
- To begin with you will need to make 6 layers of sponge in different colours. The ingredients above are enough for 2 layers as I cooked 2 layers at a time due to the fact I only had 2 cake tins.
- To make the sponge batter place the butter and the sugar into a bowl and cream them together with a wooden spoon until light and fluffy. Add the eggs and Vanilla extract and using a whisk, mix together thoroughly.
Pour in the flour and the baking powder and mix together gently with a wooden spoon.
Divide the batter into two bowls. Add a few drops of food colour to each bowl and mix thoroughly so you get a nice even colour throughout the batter.
- Preheat the oven to 170C / 325F.
Grease and flour the inside of a cake tin. I use an 8inch / 20cm loose bottom cake tin. Pour the batter into the tin and smooth the top so you get a level cake once cooked.
Place in the oven and cook for 18 – 20 minutes. The sponge should spring back when pressed lightly with your finger.
Remove from the oven and then remove from the cake tin and allow to cool on a rack.
- Make the next four layers using different colours for each layer.
- Once all the layers are cooked and cooled you can start to construct your Piñata. You will need to make sure that your cake layers are flat and level,so either use a sharp serrated knife or a cake leveller, gently remove any uneven pieces of cake.
I used about 4 cups of butter icing and added some lemon zest for flavour.
Place the base layer of your cake onto a plate or tray and spread over some butter icing.
On a seperate plate layer and frost the next 3 layers.
Place a 3inch / 7.5cm cookie cutter in the centre of the cake and gently cut out the centre of the cake.
Now place these three layers onto the base layer.
Fill the centre of the cake with the M&M’s, Mini M&M’s and Freckles or candies or your choice.
Top off the cake with the final two layers. You should now have a lovely tall cake with 6 layers sandwiched together with butter icing.
Using the butter cream, frost the entire cake with a thin layer and place into the fridge to firm up a little.
- I then made some Nutella Butter icing and frosted the entire outside of the cake to get a nice smooth layer to stick the Nerds to.
Pour the Nerds onto the top of the cake and gently press them all around the side of the cake too.
Then sprinkled with 100’s & 1000’s to fill in any large gaps.
Your Rainbow Piñata Cake is ready to go.
Keep it a surprise so you get a fantastic reaction when the cake is cut